A highlight from Dietary Restriction Bingo


That's this week on dinner SOS. First up, we hear from neon. So talk to me about what is going on with dinner. So I have a huge dinner party conundrum that I just like, I can't wrap my head around. I have a dinner party coming up on Friday, so in a few days, there will be 6 of us, including myself, and there are just so many dietary restrictions that are overlapping. And I just, I can't figure out what to serve besides water soup at this point. So we have my husband who has severe allergies to all nuts. So anything nutty, peanuts, and also sesame or off the table, pined on intended. That's really easy for me to work around. We've been doing that. We cook a lot, so it's super easy. But we have another guest who for religious reasons can not have any alliums. So no garlic, no onions, shallots, leeks, anything of that nature. Completely off limits. And I want her to feel comfortable. So I'm trying to see if I can do something that doesn't include alliums, which is difficult because I put like 5 cloves of garlic and everything. So it's definitely new territory. Like if there's an opportunity to put two alliums in something, that's sort of what I do. Oh, yeah. Me too. And then there's more. Which is quite an exciting. So she's also vegetarian, and we have other guests that are vegetarian leaning. So a vegetarian menu is also a requirement. And then last not least, another guest has that cilantro soap Jean. Oh yeah. Thanks. So no fresh cilantro. Now they say that that's like a genetic thing, and it's not somebody's fault for not being into cilantro, but it just sort of feels like it is their fault, it's hard. It's difficult, yeah. You don't like the soap taste. I mean, just you know, you can get used to that. Yeah, exactly. Okay, let's back up for a second. So where do you live? What is your cooking setup and if you didn't have any restrictions, what would your MOB in terms of what you'd make on an average weeknight? On average weeknight, we are pretty creative. We usually make tagine or we'll do on a very lazy night, like some sort of salmon with sweet potatoes and broccoli. For a dinner party like this, I was actually thinking like tacos in some way, like fancied up with some good sides. I was actually thinking about making it like a risotto with maybe some focaccia or some sort of salad. Usually try and find new recipes and hunt things down, but I've been coming across a lot of blockers here. But as far as the original question, I live in the Bay Area, and I have a nice sizable kitchen. And a lot of different tools at my disposal. So nothing is restrictive that way. So you said San Francisco Bay Area. And what kind of places are you shopping in? We usually go to one supermarket that's really close by. It's like luckies Safeway type of place. We do have a whole foods near us as well. And that's about it, but we do have other restaurants like farmers markets and stuff at our disposal as well. We don't go there very often, but I'm very open to going there if they have an ingredient that lucky's doesn't have. Okay. And when do you lean on recipes for inspiration? Like where are you sources from? Normally, I look a lot at Bon Appetit and also New York Times cooking. That's what my usual go tos. Yeah. The enemy. It's okay. I forgive you. When you said water soup, you know, might be a realistic option here. I thought you were joking, but you might have been on to something. Okay, so what I want to do is I want to turn to some of my colleagues, think through somebody who might be ideally placed to kind of help us in this quest to figure out what to make for dinner. And I think that in life that is sort of the ultimate question, and that's the question that I'm constantly faced with, even just cooking from my own family. And you have layers upon layers of restrictions here that I think present such a fascinating and difficult labyrinth of a problem. But I feel good that we will be able to come up with something here to help you out. And yeah, I was just like laughing to myself because alliums to me, especially when you're in that kind of like needing to cook meatless, needing to find some way to allow vegetables to really kind of get very deep and savory and really power your cooking that is like kind of like back pocket crutch, if anything. So this is going to be a tricky one. I like it. Okay, I'm so glad I'm glad it's exciting for you instead of stomping, which is where I'm at. No, not at all. I mean, listen, you know, in the pandemic, like honestly, we stopped having people over, like this was a non issue for the last like two years, really. It wasn't like we all kind of got a freebie. We all got a pass, but I feel like your number just got called in the big way, you know? You're about to get right back into the saddle in terms of hosting people and all the good. And you know, challenging things that that might imply. So like I said, I'm going to search through the rolodex of people who might be able to help us out here. And we're going to come back to you with at least a couple of proposals. And you will be able to choose what makes the most sense to you. We hope you will follow it through. And then we'd love to hear about how it goes, okay? Sounds great. Thank you so much. And I want to say you're in good hands and we will get back to you, okay? So excited. Thank you so much. Pleasure. Thanks. After I spoke with Neha, I went up to the 35th floor to the Bon Appetit test kitchen to find shilpa. We're in the test kitchen so it's a little bit loud and clangy. We've got a lot of people testing recipes down here today, but I pulled shilpa aside just to chat through Neha's problem. Shilpa is a food editor, which out of food magazine means she writes and edits recipes. But she also worked for years in professional kitchens and knows all about having to cater to finicky

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